Yes, were obviously talking about tortilla Espanola, aka Spanish tortilla.
Imagine if an omelet and potato casserole had a baby.
To nail this recipe, youll need just three thingsfirst, a medium-sized nonstick pan.
Secondly, adequately-prepped ingredients.
And yes, the most challenging part about making this dish is simply flipping it onto a plate.
But dont worry, we believe in you.
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Ready to make every day feel like a Spanish holiday?
To make this delicious dish, Martins starts by prepping his mise en place, aka ingredients.
and slide it back into the pan to finish cooking.
A super-hearty and protein-packed breakfast you’re free to eat right then or save for later.
It stores well in the refrigerator to enjoy all week long.
This three-ingredient recipe is productivity in its prime.
All three ingredients boast a bevy of health benefits that range from brain-boosting to gut-healthy to anti-inflammatory properties.
And lastly, onions are not just good for adding tons of flavor and making you cry.
Thisallium helps enhance the bioavailability of zinc and iron in foods.
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Peel the washed golden potatoes and slice them into semi-circles.
Then, place in a large bowl filled with cool water to soak.
After a few minutes, strain the water and gently pat the potatoes dry with a paper towel.
Meanwhile, in a medium nonstick pan, preheat the oil over medium heat.
Once five minutes have passed, add the onions, and cook for another 15 minutes.
Remove the filling and set it aside in a large bowl.
Once the oil has slightly cooled, transfer it into a heat-proof container.
Season the potato and onion mixture, as well as the whisked eggs.
Next, add the eggs and gently stir to combine.
Add a bit of the reserved cooking oil to the same pan, and preheat over high heat.
Once the oil is hot, add the egg potato mixture, and reduce to medium-high heat.
Using a lid or a plate, carefully flip the tortilla.
Another point for potatoes!
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